Are you craving something sweet but don’t want to sabotage your low-carb diet? Look no further than these delicious low carb mini bundt cake recipes! Not only are they easy to make, but they’re also guilt-free and perfect for satisfying your sweet tooth.
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1/2 cup granulated erythritol
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F (175°C) and grease a mini bundt cake pan.
- In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate mixing bowl, beat the eggs, almond milk, melted coconut oil, erythritol, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until fully combined and smooth.
- Spoon the batter into the prepared mini bundt cake pan, filling each mold about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Let the cakes cool in the pan for 5 minutes, then remove them from the pan and transfer to a wire rack to cool completely.
- Enjoy your low carb mini bundt cakes on their own or top with whipped cream, berries, or other low carb toppings of your choice.
Servings: 6 | Calories: 200 | Total Fat: 16g | Total Carbohydrates: 10g | Dietary Fiber: 4g | Net Carbs: 6g | Protein: 6g
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Mini bundt cake pan | Mixing bowls | Whisk | Spatula | Toothpick
These low carb mini bundt cakes are delicious on their own, but you can also top them with whipped cream, berries, or other low carb toppings of your choice.
You can customize these mini bundt cakes by adding different flavors, such as orange zest or peppermint extract. You can also try adding chopped nuts or sugar-free chocolate chips to the batter for some extra texture.
- Coconut flour can be substituted with an equal amount of almond flour.
- Erythritol can be substituted with other low carb sweeteners, such as monk fruit sweetener or stevia.
- Unsweetened almond milk can be substituted with unsweetened coconut milk or heavy cream.
Store these mini bundt cakes in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.
- Make sure to grease your mini bundt cake pan well to prevent the cakes from sticking.
- You can use a hand mixer or stand mixer to beat the wet ingredients together for an even smoother batter.
- Don’t overfill the mini bundt cake molds, or the cakes may overflow and not cook evenly.
These low carb mini bundt cakes are perfect for satisfying your sweet tooth without derailing your low carb diet. They’re easy to make, customizable, and can be stored in the refrigerator or freezer for later enjoyment.
Frequently Asked Questions:
Can I use regular flour instead of almond flour and coconut flour?
No, regular flour is not low carb and will not work in this recipe. Almond flour and coconut flour are low carb alternatives that provide the right texture and flavor.
Can I use a different sweetener?
Yes, you can use other low carb sweeteners such as monk fruit sweetener or stevia. Just be sure to check the conversion ratio since some sweeteners are sweeter than others.
Can I freeze these mini bundt cakes?
Yes, you can freeze these mini bundt cakes for up to 3 months. Just be sure to wrap them tightly in plastic wrap or aluminum foil before placing them in the freezer.
As someone who loves sweets but also follows a low carb diet, these mini bundt cakes are a lifesaver. They’re easy to make, taste delicious, and satisfy my cravings without making me feel guilty. I love how customizable they are, and I often experiment with different flavors and toppings. Overall, I highly recommend giving these low carb mini bundt cakes a try!